1. Marinate chicken cubes with about 3/4 of the Huli Huli mixture for at least 30 minutes. Use the other 1/4 of the mixture to combine with the may to create Huli Huli mayo.

2. Transfer the chicken cubes to skewers and grill, over medium heat, until the chicken reaches an internal temp of 165 degrees F.

3. Bring a pot of rice, one can of coconut milk, and about 100-200 ml water, and a pinch of salt to a simmer and cook until rice is cooked ~15 minutes.

4. Plate with coconut rice, the fresh vegetables, a chicken skewer, some crushed pistachio bits & a drizzle of the Huli Huli mayo.